The Nigeria Institution Of Agricultural Engineers (NIAE)

 Conferenceproceeding

 Determination Of Some Engineering Properties Of Two Gingers (Zingiber Officinale Roscoe) Varieties In Nigeria

 Olabinjo, O.O., And Fakile, J. A.

 2018

Understanding the physical and mechanical properties of agricultural crops is of utmost importance in designing efficient pre-harvest and post-harvest equipment. In this study, some selected engineering properties of two ginger varieties based on the colour; off white name as black (BG) and yellow (YG) ginger grown in Nigeria were determined using standard methods. The properties of BG are; Length (70.91 ± 18.25 mm), width (41.83 ± 12.75 mm), thickness (18.25 ± 2.28 mm), sphericity (0.52 ± 0.08), mass (30.52 ± 12.64 g), volume (24.39 ± 11.71cm3), density (1.31 ± 0.46 kg m3), surface area (151.74 ± 1.78 cm3), angle of repose (48.50 ± 2.38°). The compressive stress, modulus, energy at break of BG are 461.07 ± 15.12 N, 1363.24 ± 15.51 N,197.07 ± 14.55 N. The properties of YG are; Length (37.57 ± 0.56 mm), width (19.40 ± 12.75 mm), thickness (18.95 ± 4.41 mm), sphericity (0.45 ± 0.09), mass (5.04 ± 3.33 g), volume (4.13 ± 3.71cm3), density (1.67 ± 0.81 kg m3), angle of repose (48.05 ± 1.26°). The compressive stress, modulus, energy at break of YG are 93.65 ± 13.62 N, 93.55 ± 13.71 N, 92.75 ± 13.65 N. The results will help in the design of post- harvest machines and the processing of the two indigenous gingers in Nigeria. 

 .

 Journal

 Analysis Of Physical And Chemical Composition Of Sweet Orange (Citrus Sinesis) Peels.

 Olabinjo, O.O., Ogunlowo A. S., Ajayi, O. O. And Olalusi, A. P.

 2017

Sweet orange is one of the most common fruits in the World. The waste generated from the fruits needs to be put into a beneficial use. In this study some physical and chemical properties of the primary waste of sweet orange was investigated. The result showed sweet orange rinds (peels) as the major waste and contains 45-50% of the total mass of sweet orange fruits. The chemical analysis showed sweet orange rinds to be rich in protein of 7.15% and crude fibre of 12.79% which can be used as ingredients in processed food. These uses will promote sustainable disposal of orange rinds. 

 .

 Conferenceproceeding

 Influence Of Drying Methods On Quality Of Fermented Cocoa Beans

 Olabinjo, O.O., Olajide, J. O. And Olalusi, A. P.

 2014

Fermented Cocoa beans were dried in open sun and indirect natural convection Solar dryer to compare their qualities. The drying experiments were conducted at the same time for comparison. Loading rate of 2.97,3.21 and 3.97g/cm2 of fermented beans were examined under field conditions in Akure, Nigeria. The drying process took place only in the falling rate period. The results from the cut test showed that all the dried Cocoa beans falls in the First grade cocoa standard on the international standard which indicates good quality cocoa beans for both solar dryer and sun drying. Test results showed that the beans dried in free convectional indirect solar dryer were of superior quality with pH values between 5.50-6.00 against the corresponding values of 4.50-5.00 obtained under open sun drying. 

 .

 Journal

 Mathematical Modelling Of Sun And Solar Drying Kinetics Of Fermented Cocoa Beans

 Olabinjo, O.O., Olajide, J. O. And Olalusi, A. P.

 2012

In this study, thin layer drying experiments were conducted to compute drying characteristics of fermented cocoa beans in open sun and indirect natural convection solar dryer. The drying experiments were conducted at the same time for comparison. Three different thin layers drying of the fermented beans were examined under field conditions for Akure, Nigeria. The drying process took place only in the falling rate period. The drying curves obtained from the experimental data were fitted to thirteen (13) different thin layer mathematical models. All the models were compared according to three evaluation parameters. These include coefficient of determination (R2), Root mean square error (RMSE) and Chi-square (X2). The results showed that increasing drying air temperature resulted to shorter drying times. The Vermal et al. model was found to be the most suitable for describing the drying curve of the convective indirect solar drying process of cocoa beans with R2 = 0.9562, X2=0.0069 and RMSE=0.0067; while, the Midilli and Kucuk model, best described the drying curve of fermented cocoa beans under open sun with R2 = 0.9866, X2=0.0024 and RMSE=0.0023.